White Bean Soup and Other Recipes Sidney Saylor Farr (bio) White Bean Soup 1 (16 oz) can Navy Beans, undrained 1 (15 oz) can Great Northern Beans 1 cup water or tomato juice 1 carrot, finely chopped or grated 2 tablespoons dried onions 1 (6-¾ oz) can chunk ham, drained and flaked Combine first 2 ingredients in a large saucepan. Stir in water, carrot, onion and ham. Cook over low heat, stirring occasionally, until carrots are tender, about 10 minutes. Yield: 4–5 servings. Crackle Top Molasses Cookies 2 eggs 1-⅓ cup vegetable oil 2 cups sugar ½ cup plus 4 tablespoons mild molasses 4-½ cups flour 2 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ginger Preheat oven to 350 degrees. Beat eggs. Add oil, sugar and molasses. Mix well. In a separate bowl stir together the dry ingredients. Carefully combine both mixtures and mix well. Mixture will be thick. Shape into balls. If you have trouble forming a ball the size of hulled walnut, add a little milk. Roll into sugar and flatten with your hand. Bake at 350 degrees on ungreased pan 12–14 minutes. Makes 3 dozen cookies. [End Page 74] Seven-Up Apple Cobbler 1 (10 count) can biscuits 3 large apples, peeled and sliced 2 teaspoons cinnamon ¾ cup sugar ¼ cup margarine, sliced 1 (12 oz) can 7Up Preheat oven to 350 degrees. Separate each biscuit into 2 layers. Layer 9-in. square baking dish with half the biscuits. Cover with apple slices; sprinkle with 1 teaspoon cinnamon. Layer with remaining biscuits; sprinkle with remaining teaspoon cinnamon. Boil sugar, margarine, and 7Up in saucepan until sugar is dissolved. Pour over biscuits and apples. Bake at 350 degrees for 40 minutes or until brown. Yield: 8 servings. [End Page 75] Sidney Saylor Farr Sidney Saylor Farr grew up on Stoney Fork in Bell County, Kentucky, and served as editor of Appalachian Heritage from 1985 until 1999. Her most recent book is My Appalachia: A Memoir, published by the University Press of Kentucky. Copyright © 2009 Berea College